2 cups water
1 cup long cooking white rice
2 tbsp. olive oil
1 1/2 lb boneless chicken, chopped into small pieces
3-4 tbsp. butter
2 cups chopped onions
3 eggs (scrambled)
4 tbsp. soy sauce
1 tbsp. toasted sesame seeds (optional)
1 1/2 cups peas and carrots

In a non-stick covered pot, cook rice and water. Cover, reduce to simmer when it starts to boil. Simmer until all liquid has been absorbed. While rice is cooking, start the rest of the dish. In a large skillet, cook chopped chicken in the olive oil. Set cooked chicken aside.

In the same skillet, sauté the onions in the butter. Once they start getting translucent, move them aside and cook the scrambled eggs. Combine the eggs, onions, cooked rice and soy sauce. Mix completely.

Add the cooked chicken, peas and carrots, and sesame seeds. Mix and continue cooking until the veggies are done.

Submitted by: Katie Sanders